The secret of making coffee creamy and creamy

Whipped cream matches coffee no less than milk, sugar and chocolate, but it is not widely used because it is not as easy to get as others, and the cost is high. But if you can learn to make a little cream at home and add it to your coffee, it will definitely make a qualitative leap in both the appearance and taste of your coffee!

The first way: soft whipped cream

1. Pour the right amount of whipped cream into the steel basin

2. Use an electric egg beater (if you have a speed regulation, you can use the middle range)

3. Just call until about six times to distribute the bubble. It's semi-solid, foaming, but the tilted basin will flow. This soft cream is suitable for making Irish coffee or breakfast coffee.

The second way: pass the whipped cream

1. The method of making soft whipped cream is the same as that of soft whipped cream, but the speed regulation is the fastest.

2. Continue to beat after the sixth distribution

3, to the full hair state, the inclined steel basin cream will not flow, and the fine pattern can be suitable for all iced coffee. The advantages of the above two foaming methods are: the cream after foaming has a delicate appearance, smooth taste, and the disadvantage is that it is difficult to preserve. It is not suitable to control the cost when it is used up that day, or even within a few hours.

The third way: using cream to make.

1. Put 350ml cream in a 1L cream gun and fasten the bottle mouth.

2. Load a nitrogen bullet and shake for 10-15 times. Due to the intervention of the gas, the volume of the cream will be expanded by about 3 times, reducing the use cost. The cream can be stored in the gun for 3-5 days without unscrewing the bottle cap and refrigerating. The disadvantage is that due to the inability to control the shaking, it is very easy to make the whipped cream have large pores and look like big-hole cheese.